Description
From mountain streams in the west to rolling prairies in the east, Montanaﾡﾯs habitats and natural resources offer an abundance of culinary possibilities. The mountains provide the necessities for a delightful elk tenderloin with huckleberry demi-glace, while the prairie contributes to rattlesnake cakes with roasted red pepper remoulade. And gardens and farms statewide produce the makings of Aunt Lois OﾡﾯTooleﾡﾯs rhubarb strawberry pie. Chef Barrie Boulds and author Jean Petersen present locally sourced epicurean dishes that exude Montanan charm. Historical context enhances seventy-five easy yet sophisticated recipes celebrating unique flavors and heritageﾡﾪwith forewords from Chef Eric Trager and Western Ag Reporter editor Linda Grosskopf.
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